Expert
beekeepers
Frank
Mortimer
and
Bob
Slanzi
walk
you
through
the
ins
and
outs
of
what's
needed
to
safely,
productively,
and
enjoyably
begin
to
keep
honeybees
in
a
populated
area.
You'll
learn
how
and
why
a
beehive
functions
as
one
more...

Fermentation
is
one
of
our
oldest
food
processing
methods.
Scientifically
known
as
zymology,
it
refers
to
the
conversion
of
carbohydrates
into
alcohols,
carbon
dioxide,
yeast,
or
bacteria.
We'll
cover
the
basic
science
of
how
to
ferment
tea
to
make
kombucha,
more...

Agave
have
been
harvested
from
the
arid
"desert
forests"
of
Mexico
for
over
9,000
years.
Today,
the
genus
is
best
known
for
the
production
of
mezcal,
which
can
be
made
from
dozens
of
species,
many
still
wild
harvested
today.
Join
more...

Historical
bartenders
and
modern
mixologists
have
long
used
a
great
variety
of
herbal
and
botanical
ingredients
to
add
flavor,
body,
and
visual
flair
to
drinks.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
more...

Eagle
Street
Farm
founder
Annie
Novak
covers
the
tips
and
tricks
of
maintaining
a
healthy,
organic,
tomato
garden
in
raised
beds
on
your
rooftop,
in
containers
on
your
balcony,
or
in
your
backyard
garden.
In
May,
get
the
knowledge
you
more...

Taste
and
enjoy
wine
in
a
relaxed
garden
environment.
After
sampling
and
discussing
an
assortment
of
white
and
red
wines,
you'll
have
a
better
grasp
of
what
it
means
for
a
wine
to
be
called
dry,
tannic,
fruitforward,
or
acidic.
more...

The
centuries-old
botanical
history
of
aperitifs
and
digestifs,
from
Chartreuse
to
Fernet
Branca,
stems
in
part
from
a
monastic
quest
to
divine
an
"elixir
of
long
life."
Many
cultures
still
commonly
consume
these
herbal
drinks,
made
of
complex
mixtures
of
more...

Explore
how
to
make
the
perfect,
palette-cleansing
salad
that
also
promotes
good
digestion.
Nancy
MacNamara
will
show
you
how
to
properly
mix
and
dress
a
variety
of
bitter
green,
including
baby
escarole,
radicchio,
dandelion,
castelfranco,
and
agretti—all
fresh
from
Honey
more...

Mushrooms
have
been
utilized
for
thousands
of
years
for
medicinal
and
edible
purposes.
John
Michelotti,
owner
of
Catskill
Fungi,
will
show
you
how
to
cultivate
gourmet
mushrooms
at
home
using
safe
and
simple
techniques.
Using
cardboard
and
coffee
grounds,
create
more...

The
centuries-old
botanical
history
of
aperitifs
and
digestifs,
from
Chartreuse
to
Fernet
Branca,
stems
in
part
from
a
monastic
quest
to
divine
an
"elixir
of
long
life."
Many
cultures
still
commonly
consume
these
herbal
drinks,
made
of
complex
mixtures
of
more...

Delight
your
summer
guests
with
these
sophisticated,
refreshing
drinks!
Both
tart
and
sweet,
a
shrub
is
a
tasty
tonic
made
with
a
vinegar
base,
fruit,
sugar,
and
herbs.
Drink
it
straight,
mix
it
with
mineral
water,
or
use
it
to
more...

Get
a
little
messy
making
seasonal
berry
jam!
Trained
in
preservation
techniques
at
Cornell,
Stephen
Nocera
will
show
you
three
distinct
methods
of
jamming,
using
less
sugar
and
no
additives
or
pectin.
You'll
come
away
with
the
techniques
and
recipes
more...

Taste
and
enjoy
wine
in
a
relaxed
garden
environment.
After
sampling
and
discussing
an
assortment
of
white
and
red
wines,
you'll
have
a
better
grasp
of
what
it
means
for
a
wine
to
be
called
dry,
tannic,
fruitforward,
or
acidic.
more...

Historical
bartenders
and
modern
mixologists
have
long
used
a
great
variety
of
herbal
and
botanical
ingredients
to
add
flavor,
body,
and
visual
flair
to
drinks.
Go
beyond
the
garnish
to
explore
the
world
of
oleo-saccharums,
infusions,
simple
syrups,
and
tinctures
more...

There's
more
to
blending
tea
than
simply
tossing
herbs
together.
Nancy
MacNamara—whose
teas
are
a
perennial
favorite
at
NYBG's
Farmers
Market—will
discuss
the
flavor
profiles
of
various
dried
leaves,
roots,
barks,
fruits,
flowers,
and
berries,
as
well
as
how
to
more...

"Put
up"
your
peaches
using
time-honored
canning
techniques
for
three
preparations
that
will
extend
the
bounty
of
your
favorite
stone
fruits
long
after
summer
is
gone.
Create
a
compote
to
top
your
summer
desserts;
prepare
for
fall
with
warming
spices;
more...

Expert
beekeepers
Frank
Mortimer
and
Bob
Slanzi
walk
you
through
the
ins
and
outs
of
what's
needed
to
safely,
productively,
and
enjoyably
begin
to
keep
honeybees
in
a
populated
area.
You'll
learn
how
and
why
a
beehive
functions
as
one
more...

Return
to
great-grandma's
tried-and-true
process
to
make
pickled
cucumbers
in
three
styles—spicy
dill,
sweet
bread-and-butter,
and
zesty
relish.
Designed
for
beginners,
this
class
covers
the
basics—from
recipes
to
food
prep
to
sterilizing.
You'll
pick
up
tips
and
tricks
for
pickling
more...

Wondering
what
to
do
with
your
bounty
of
tomatoes?
Preserve
them,
of
course!
We
will
show
you
the
best
ways
to
process
and
hot
pack
your
harvest,
with
a
simple
method
borrowed
from
industrial
canning.
We'll
make
a
chili
tomato
more...

Mushrooms
have
been
utilized
for
thousands
of
years
for
medicinal
and
edible
purposes.
John
Michelotti,
owner
of
Catskill
Fungi,
will
show
you
how
to
cultivate
gourmet
mushrooms
at
home
using
safe
and
simple
techniques.
Using
cardboard
and
coffee
grounds,
create
more...

Eagle
Street
Farm
founder
Annie
Novak
covers
the
tips
and
tricks
of
maintaining
a
healthy,
organic,
tomato
garden
in
raised
beds
on
your
rooftop,
in
containers
on
your
balcony,
or
in
your
backyard
garden.
In
May,
get
the
knowledge
you
more...